CN113462500A

CN113462500A - Special-flavor liquor with clear sauce and preparation method thereof

Info

Publication number: CN113462500A
Application number: CN202110843463.4A
Authority: CN
Inventors: 王立新
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-08-23
Filing date: 2021-08-23
Publication date: 2021-10-01
Anticipated expiration: 2041-08-23
Also published as: CN113462500B

Abstract

The invention relates to a light sauce super-fragrant white spirit and a preparation method thereof, auxiliary materials are steamed separately for standby, grains, fermented grains taken out of a cellar and the auxiliary materials are mixed uniformly according to a proportion and put into a steamer, a cloud disc is covered after the steamer is put into the steamer, and a gas guide pipe is connected to start distillation to obtain raw wine; opening the cloud plate after the distillation is finished, turning the material along the steamer once, and then steaming the grains in the atmosphere to discharge acid; taking out of the steamer, adding hot water for splashing slurry, spreading for cooling, sprinkling the Daqu powder when the temperature of the materials is reduced to 20-24 ℃, uniformly stirring the Daqu powder and the materials, conveying the mixture into a fermentation tank, and performing cellar-separated stacking fermentation, namely the first round of fermentation; and after the fermentation is finished, the fermented materials are layered and taken out of the cellar, mixed and distilled, and the first round of operation is circulated, and the process is repeated. And storing the produced raw wine in grades, and blending according to year parts to obtain the fen-sauce special-flavor liquor. According to the invention, two Daqu powders are added, and the fermentation is completed in one step by accumulation in the cellar, so that the Qingjiang super-flavor liquor disclosed by the invention is elegant and comfortable, has strong fragrance, has the characteristics of three special flavors of Qingjiang super-flavor, and is sweet, fine, mellow, smooth, harmonious in taste and long in aftertaste.

Description

Special-flavor liquor with clear sauce and preparation method thereof

Technical Field

The invention belongs to the technical field of wine processing, and particularly relates to a fen-Mao specially-fragrant white spirit and a preparation method thereof.

Background

Traditional three-spice white spirit: the faint scent type, the Maotai-flavor type and the strong scent type are basic scent types of twelve Chinese-flavor liquor at present. The special-flavor liquor is between the three kinds of strong-flavor liquor. The traditional specially-fragrant white spirit has three flavors of strong and clear sauce, but the strong fragrance is excessive and has mud taste, so that the elegant and clean taste is lacked; the taste is mainly generated based on pit mud in a pit, because the traditional special-flavor pit is built by red papermulberry stone, mud (commonly called pit mud) is used at the bottom of the pit and in pit sealing, and the mud can generate a special taste after the aged humus accumulation and bacterial metabolites and is commonly called old pit mud taste; because the specially-fragrant white spirit is not subjected to high-temperature accumulation and high-temperature fermentation during brewing, the elegant and delicate sauce fragrance is difficult to embody; the fen-flavor Daqu liquor is fermented by adopting a ground jar, and although the flavor is elegant and pure, the ground jar fermentation is inconvenient to operate due to high labor intensity and cannot generate scorched flavor and sauce flavor. The existing Maotai-flavor liquor: the technology of stone cellar mud bottom, high-temperature starter propagation, high-temperature accumulation, high-temperature fermentation and long period is complex. And it is very difficult for medium and small enterprises to realize the fusion of the three major odor types. The production method adopts grain, a specially-made cellar and a special process, shifts and separately cellar for accumulation, does not need cellar mud, and integrates the characteristics of faint scent, sauce scent and special scent.

In view of this, this patent is filed.

Disclosure of Invention

In order to solve the problems in the prior art, the invention provides the Qingjiang super-flavor liquor and the preparation method thereof, the prepared liquor is elegant and comfortable, has fragrant fragrance, has the characteristics of the three special flavors of the Qingjiang super-flavor, is sweet and fine, mellow and smooth, has various harmonious flavors, has long aftertaste, and is comfortable and durable in flavor retention in an empty cup.

The invention aims to provide a preparation method of the fen-sauce specially-flavor liquor;

the invention also aims to provide the fen-Jiang specially-fragrant white spirit prepared by the preparation method.

The preparation method of the fen-Maotai-special flavor liquor comprises the following steps of:

(1) steaming the auxiliary materials until the auxiliary materials are cooked and taken out of the pot for later use;

(2) digging out fermented grains layer by layer for later use;

(3) uniformly mixing the auxiliary materials steamed in the step (1), the fermented grains dug in the step (2) and fresh grains according to a ratio, putting into a steamer, covering a cloud plate after finishing the steamer filling, and connecting an air duct for distillation to obtain a first round of raw wine; opening the cloud plate after the distillation is finished, turning over the materials along the steamer once, and steaming the grains in the atmosphere to discharge acid until the grains are well cooked;

(4) adding hot water into the material subjected to acid discharge and steaming in the step (3) for splashing slurry, immediately spreading for cooling, sprinkling Daqu powder when the temperature of the material is reduced to 20-24 ℃, and uniformly stirring the Daqu powder and the material to form fermented grains; feeding the uniformly stirred fermented grains into a fermentation tank, and performing cellar-separated stacking fermentation;

(5) after the fermented grains are fermented in the step (4), taking out of the cellar layer by layer, repeating the steps (3) to (4) to obtain a second round of raw wine, and performing reciprocating circulation in the same way;

(6) and (4) grading and warehousing the raw wines obtained in each round, and blending according to the year to obtain the fen-Mao special-flavor liquor.

The preparation process of the fermented grains comprises the following steps:

(1) separately steaming the auxiliary materials (rice hulls) for later use;

(2) weighing 1200kg of grains (rice) according to the grain charging amount in each cellar, and uniformly mixing the grains (rice) with the auxiliary materials steamed in the step (1), wherein the using amount of the auxiliary materials is 30-40% of that of the rice; loading into retort, opening gas valve to control steam pressure 0.02-0.1Mpa, covering with cloud plate to start steaming after the retort is full, wherein the steaming pressure is 0.15Mpa, and steaming time is 50-60 min;

(3) taking the material steamed in the step (2) out of a steamer, adding 80 ℃ hot water splashing slurry which accounts for 15% of the grain amount, quickly spreading for cooling, adding the Daqu powder when the temperature is reduced to 20-25 ℃, and uniformly mixing;

(4) and (4) feeding the uniformly mixed material obtained in the step (3) into a cellar, sealing and fermenting at the fermentation temperature of 29-33 ℃ for 30-40 days to obtain fermented grains.

Further, in the step (3), the grain is rice, preferably, the grain is early long-shaped rice or late long-shaped rice, and the moisture content of the grain is less than or equal to 14.5 wt%; the auxiliary material is rice hulls, and the using amount of the rice hulls is 30% of the weight of the grain.

Further, in the step (1), the steaming time of the auxiliary materials is 60min at the central temperature of 100 ℃ and the steam pressure of 0.15 Mpa.

Further, in the step (3), the temperature of the liquor flowing during distillation is 20-25 ℃, and the liquor flowing speed is 1.5-2.0 kg/min; the steam pressure for grain steaming and acid discharging is 0.15Mpa, the time for grain steaming and acid discharging is 25-35min, the grain is cooked but not sticky, and no hearts are generated in the grain.

Further, in the step (4), the temperature of the hot water is 75-80 ℃, and the adding amount of the hot water is 8-12 wt% of the weight of the material.

Further, in the step (5), if the fermentation tank is adopted for sealed fermentation, the temperature of the fermentation tank is 16-22 ℃, the top temperature of the fermentation is 30-33 ℃, and the fermentation period is 2 months; if the stacking fermentation is adopted, the temperature of the stacking fermentation is 36-40 ℃, and the fermentation period is 90-100 days.

Further, in the step (4), the Daqu powder is medium-temperature Daqu and high-temperature Daqu cultured by wheat; the addition amount of the Daqu powder is 28% of the weight of the material; further, the adding amount of the medium-temperature yeast is 23% of the weight of the grains; the addition amount of the high-temperature Daqu is 5 percent of the weight of the grain.

Further, in the step (4), the preparation process of the Daqu powder comprises the following steps: adding water into wheat for moistening, then crushing, adding water for stirring, and achieving the state that the wheat is not sticky when held by hands and is scattered when released by hands; trampling the yeast, culturing in a room, and finishing the culture to obtain the Daqu powder.

Further, when the medium temperature yeast is cultured in a room, the top temperature of the medium temperature yeast is 45-48 ℃, and the culture lasts for 26-34 days; the top temperature of the high-temperature Daqu is 62-65 ℃, and the culture is carried out for 40-50 days; the moisture content of the wheat is less than or equal to 13 wt%; the water adding amount during material moistening is 10-15 wt%; after being crushed, the mixture is sieved by a 2-mesh sieve, and the passing rate is 40 to 50 weight percent; the water adding amount during stirring is 40-43 wt%.

Further, the house culture specifically comprises: the medium-temperature hard liquor is divided into an upper layer and a lower layer which are arranged in parallel, the middle of the two layers is separated by a thin bamboo strip, and the upper layer and the lower layer are covered with a sack or a reed mat for heat preservation; placing the high-temperature Daqu in vertical, three-horizontal and three-cross way, wrapping each Daqu with rice straw, filling rice straw between layers, placing five layers, covering 15-20cm of rice straw after placing, closing doors and windows, and culturing while keeping the temperature. During the period, the medium temperature Daqu is turned over and the door and window are opened and closed to regulate the temperature within the limit of 45-48 ℃ of the top temperature, the two are combined after 15 days, and the medium temperature Daqu is cultured for 14-16 days until the embryoid is mature. And (3) the high-temperature Daqu is put into the house for 6-8 days, the temperature is adjusted by turning over when the temperature of the fermented embryo rises to 62-65 ℃, then the temperature is preserved and cultured for 7 days, the temperature is adjusted by turning over for the second time when the top temperature rises to 62-65 ℃ again, the culture is continued until the embryo is mature, and the whole culture process lasts for 40-50 days.

The flavor of the scorched sauce of the Maotai-flavor liquor mainly comes from high-temperature accumulation, high-temperature fermentation and high-temperature Daqu. Starch and protein are decomposed, metabolized, lodged, oxidized, Maillard reacted and the like at high temperature by microorganisms, and finally rich fragrance substances are generated. Due to the particularity of the process, large fields are needed for accumulation outside the cellar, the fermentation period (rounds) is large, and the yeast consumption is large. The method is not available in the production of the super-flavor liquor. However, to produce a flavor of a scorched sauce, it is necessary to satisfy the conditions for its production, such as: properly prolonging the fermentation period, increasing the use of high-temperature yeast, meeting the requirement of high-temperature stacking and the like, therefore, the preparation method of the invention provides a process of shifting and cellaring stacking. The traditional special-flavor liquor process is a 'original cellar method', namely, the liquor coming out of a cellar is returned to the cellar. The 'shifting and piling in different cellars' means that the fermented grain ingredients dug out from the original cellars are not returned to the cellars after being cooked, but are decomposed into other cellars for piling. Thereby achieving the purpose of high-temperature accumulation. The shifting cellar-separating stacking method comprises the following steps: and (3) respectively putting six fermented grains into the other six cellar pools for stacking according to the filling of six fermented grains in each cellar, so that one cellar pool needs to be filled in six days, namely each pot of fermented grains has the stacking time of more than 24 hours, and the stacked grains are accumulated for 6 days and heated by continuously dissolving oxygen, thereby achieving the effect of high-temperature stacking.

The flavor of the super-fragrant white spirit with the fresh sauce, which is produced by the process of the invention, is characterized in that: elegant and comfortable, fragrant, has the characteristics of clear sauce and special three flavors, and has sweet, fine, mellow and smooth wine body, coordinated flavors and long aftertaste. The clear sauce flavor is the problem to be solved by the scheme. Compared with the prior art, the invention has the following beneficial effects:

(1) the special-flavor liquor with clear sauce prepared by the invention is characterized in that: by adding two types of Daqu powder, the accumulation fermentation in the cellar is completed at one time, so that the problem that the Maotai-flavor is not generated by the fermentation of the fen-flavor Daqu in a jar is solved, and the problem that the Maotai-flavor liquor needs to be accumulated at high temperature in the production process is also solved;

(2) the invention is also characterized in that the masonry-structured pit is not related to the mud, thus solving the problem of mud smell;

(3) the flavor of the fen-Jiang specially-fragrant white spirit disclosed by the invention is mainly characterized in that: elegant and comfortable, fragrant, has the characteristics of clear sauce and special three flavors, and has sweet, fine, mellow and smooth wine body, coordinated flavors and long aftertaste.

(4) Compared with multiple tests of other fragrant famous and high-quality white spirits, the result shows that the fen-Jiang specially-fragrant white spirit is obviously different from other fragrant famous and high-quality white spirits.

Drawings

FIG. 1 is a comparison of fermentation temperatures of example 3 and comparative examples 1 and 2; series 1 (top) in figure 1 is example 3; series 2 (middle) is comparative example 1; series 3 (bottom) is comparative example 2.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.

In some more specific embodiments, the preparation method of the fen-Maotai-super-flavor liquor comprises the following steps:

(2) digging out fermented grains layer by layer for later use;

Further, in the step (3), the temperature of the liquor flowing during distillation is 20-25 ℃, and the liquor flowing speed is 1.5-2.0 kg/min; the steam pressure for grain steaming and acid discharging is 0.15Mpa, the time for grain steaming and acid discharging is 35min, the grain is cooked without being sticky, and no hearts are generated in the grain.

Further, in the step (4), the temperature of the hot water is 80 ℃, and the adding amount of the hot water is 8-12 wt% of the weight of the material.

Further, in the step (4), if the fermentation tank is adopted for sealed fermentation, the temperature of the fermentation tank is 16-22 ℃, the top temperature of the fermentation is 30-33 ℃, and the fermentation period is 2 months; if the fermentation is carried out by piling fermentation in separate cellars, the temperature of the piling fermentation is 36-40 ℃, and the fermentation period is 90-100 days.

Further, in the step (4), the Daqu powder is medium-temperature Daqu and high-temperature Daqu cultured by wheat; the addition amount of the Daqu powder is 28% of the weight of the grain; further, the adding amount of the medium-temperature yeast is 23% of the weight of the grains; the addition amount of the high-temperature Daqu is 5 percent of the weight of the grain.

Further, when the medium temperature yeast is cultured in a room, the top temperature of the medium temperature yeast is 45-48 ℃, and the culture lasts for 26-34 days; the top temperature of the high-temperature Daqu is 62-65 ℃, and the culture is carried out for 40-50 days; the moisture content of the wheat is less than or equal to 13 wt%; the water adding amount during material moistening is 10-15 wt%; after being crushed, the mixture is sieved by a 20-mesh sieve, and the passing rate is 40 to 50 weight percent; the water adding amount during stirring is 40-43 wt%.

Example 1

The embodiment provides a preparation method of a fen-Maotai-special-flavor liquor, which comprises the following steps:

firstly, preparing fermented grains, and specifically preparing the fermented grains by the following steps:

(1) separately steaming the auxiliary materials (rice hulls) for later use;

Then preparing the super-flavor liquor with the clear sauce, wherein the specific preparation method comprises the following steps:

(2) digging out fermented grains layer by layer for later use;

Example 2

(1) steaming early long-shaped rice (water content is less than or equal to 14.5 wt%) and rice hull respectively until they are well cooked; steaming at central temperature of 100 deg.C for 60min under steam pressure of 0.15 MPa;

(2) uniformly mixing the cooked grains and the rice hulls obtained in the step (1) with fermented grains taken out of a cellar in proportion, putting the mixture into a steamer, covering a cloud plate after finishing the steamer, connecting a gas guide pipe to start distillation, cutting about 2kg of a head of the wine, and storing the head of the wine separately, and cutting a tail wine when the distilled wine reaches 45-degree vol% (at the temperature of 20 ℃, 45 ml of alcohol is contained in every 100 ml of wine liquid, namely the commonly-called alcohol degree is 45 degrees), so as to obtain a middle distillate raw wine; opening the cloud plate after distillation, turning over the materials along the steamer once, and steaming grains in the atmosphere for 30min to discharge acid;

(3) taking the material distilled and acid-removed in the step (2) out of the pot, uniformly mixing the material with the grain and the rice hull in the step (1) according to a proportion, pouring about 20 percent of hot water with the temperature of 80 ℃, immediately spreading for cooling, spreading for cooling to 18-25 ℃, spreading Daqu powder, fully and uniformly mixing, and then putting into a cellar. The rice hull consumption in the step is 25-30% of the weight of the early long-shaped rice; the temperature of the liquor flowing during distillation is 20-25 ℃, and the liquor flowing speed is 1.5-2.0 kg/min; the steam pressure of the material steaming and acid discharging is 0.15Mpa, and the acid discharging time is 25-35 min; the Daqu powder is medium-temperature Daqu cultured from wheat; the addition amount of the Daqu powder is 28% of the weight of the material; sealing and fermenting in a cement pit, wherein the temperature of the cement pit is 16-22 ℃, the fermentation top temperature is 30-33 ℃, and the fermentation period is 2 months;

the preparation process of the Daqu powder comprises the following steps: adding 10-15 wt% of water into wheat (the water content is less than or equal to 13 wt%) to moisten the wheat, then crushing the wheat, and sieving the wheat with a 20-mesh sieve, wherein the passing rate is 40-50 wt%; adding 40-43 wt% of water for stirring to reach the state that the hands are not sticky when held by hands and can be scattered when released; trampling the yeast, culturing in a room, and obtaining the Daqu powder after the culture is finished; when the medium temperature yeast is cultured in a room, the top temperature of the medium temperature yeast is 45-48 ℃, and the culture lasts for 26-34 days;

(4) and (3) after fermentation is finished, taking out the wine cellar layer by layer, operating according to the steps (1) to (3) to obtain the second round of raw wine, storing the obtained raw wine in a warehouse in a grading way, blending according to year parts, and uniformly mixing to obtain the fen-Mao special-flavor liquor.

Example 3

The difference between the embodiment and the embodiment 2 is that the fermentation pit adopts a masonry structure, and the whole pit is not related to pit mud. The method is different from a stone mud pit with a green strip stone soil pointing and pit mud bottom building for Maotai liquor making, and also different from a red papermulberry stone mud bottom pit for specially fragrant liquor, and is more different from a strong-fragrance mud pit and a fragrant ground vat for fermentation; ② the medium-temperature Daqu and the high-temperature Daqu are mixed for use. Thirdly, the shifting cellar-separating stacking method is adopted in the embodiment, which is the core of the invention.

The preparation method of the fen-Maotai-special flavor liquor provided by the embodiment comprises the following steps of:

(1) steaming the rice hulls separately until the rice hulls are well cooked; steaming at central temperature of 100 deg.C for 60min under steam pressure of 0.15 MPa;

(2) taking out the fermented grains from the pit layer by layer for later use;

(3) uniformly mixing the fermented grains obtained in the step (1) with late long-shaped rice or early long-shaped rice (the water content is less than or equal to 14.5 wt%), and putting the mixture into a steamer, wherein the ratio of grains to the fermented grains is 1: 4.5, after the retort filling is finished, covering a cloud plate, connecting an air duct for distillation to obtain raw wine, and storing the raw wine in a classified warehouse; opening the cloud plate after the distillation is finished, turning the material along the steamer once, and then steaming the grains in the atmosphere to discharge acid; steaming grain for 25-35min to remove acid, and cooking without stickiness and no core generation; the weight of the rice hull is 30 percent of that of the early long-shaped rice; the temperature of the liquor flowing in the first distillation is 20-25 ℃, and the liquor flowing speed is 1.5-2.0 kg/min; the steam pressure for grain steaming and acid discharging is 0.15 Mpa;

(4) adding 8-12 wt% of hot water at 75-80 ℃ in the weight of the materials into the materials steamed after acid discharge in the step (3), quickly spreading for cooling, spreading the yeast powder when the temperature of the materials is reduced to 18-24 ℃, uniformly stirring the yeast powder and the materials, and then distributing the yeast powder and the materials into a cellar for stacking and fermentation;

shift cellar-separated stacking operation: and (4) putting the fermented grains obtained in the step (3) into 6 cellars respectively in six pots every day, so that one cellars needs to be filled in six days, each pot of fermented grains has more than 24 hours of accumulation time in the cellars, oxygen is continuously dissolved, temperature rise accumulation is formed, and the purpose of high-temperature fermentation is achieved. Spreading and treading tightly every day after fermented grains are put into the cellar, immediately covering the cellar opening with a food-grade film, and filling the cellar for 6 days. When the pit is full, leveling with a shovel to be flat and clear, stepping on the pit in layers to form a trapezoid shape, cleaning a spreading field, covering the fermented grains with a food-grade film (sealing the pit), pressing tightly with rice husks, inserting a thermometer, and sealing and fermenting for 90-100 days. The seventh steamer is a waste distiller grain, namely fermented grains at the bottom of the pool, the acidity and the water content are large, the bran consumption is large, about 150kg, the wine is steamed after being uniformly stirred, and the wine is taken out after the wine flowing is finished, namely the waste distiller grain. This is one round.

(5) The Daqu powder in the step (4) is medium-temperature Daqu and high-temperature Daqu cultured by wheat; the addition amount of the Daqu powder is 28% of the weight of the material; wherein the addition amount of the medium-temperature Daqu is 23 percent of the weight of the material; the adding amount of the high-temperature Daqu is 5% of the weight of the material; sealing fermentation in a fermentation tank at 16-22 deg.C, and performing stacking fermentation at 36-40 deg.C for 90-100 days;

the preparation process of the Daqu powder comprises the following steps: adding 10-15 wt% of water into wheat (the water content is less than or equal to 13 wt%) to moisten the wheat, then crushing the wheat, and sieving the wheat with a 20-mesh sieve, wherein the passing rate is 40-50 wt%; adding 40-43 wt% of water for stirring to reach the state that the hands are not sticky when held by hands and can be scattered when released; trampling the yeast, culturing in a room, and obtaining the Daqu powder after the culture is finished; when the culture medium is put into a room for culture, medium-temperature Daqu is made into an upper layer and a lower layer which are arranged in parallel, the middle of the two layers is separated by a thin bamboo strip, and a sack or a reed mat is covered for heat preservation; placing high-temperature Daqu in vertical, three-horizontal and three-cross way up and down, wrapping each Daqu with straw, filling straw between layers, placing five layers, covering 15-20cm of straw after placing, closing doors and windows, and culturing; during the period, the medium temperature Daqu is turned over and the door and window are opened and closed to regulate the temperature within the limit of 45-48 ℃ of the top temperature, the two are combined after 15 days, and the medium temperature Daqu is cultured for 14-16 days until the embryoid is mature. The high-temperature yeast for making hard liquor is put into the house for 6-8 days, when the temperature of the yeast embryo rises to 62-65 ℃, the temperature is adjusted by turning over, then the temperature is kept for culturing for 7 days, when the top temperature rises to 62-65 ℃ again, the temperature is adjusted by turning over for the second time, the culture is continued until the yeast embryo is mature, and the whole culture process is 40-50 days;

(6) and (5) after fermentation of the fermented grains in the cellar is finished, repeating the steps (2) to (5) to obtain a second round of raw wine, grading and warehousing the raw wine in each round, blending according to the year, and uniformly mixing to obtain the super-fragrant white spirit with the Qingjiang.

The contents of the flavor components and the sensory flavor characteristics of the fen-sauce super-flavor white spirit obtained in example 3 were compared with those of several famous and high-quality white spirits, and the results are shown in the following tables 1 and 2:

TABLE 1 comparison of the flavor components of the super-aromatic Baijiu of Qingjiang of the present invention and several famous and high-quality Baijiu

As can be seen from the above table, the flavor components of the special flavor type white spirit with light soy sauce of the invention are as follows:

1. the main ester quantity ratio relation is as follows: ethyl acetate > ethyl lactate; traces of ethyl butyrate contain almost no ethyl caproate;

2. the n-propanol and isoamylol contents are higher than those of the fen-flavor and strong-flavor famous and famous white spirits but lower than those of the Maotai-flavor and specially-flavor famous and famous white spirits;

3. the acid components do not contain caproic acid and trace butyric acid, which is also different from the special-flavor liquor and other flavor type famous and high-quality liquor.

TABLE 2 comparison of sensory flavor characteristics of Baijiu with specially-flavored Baijiu of different flavor types

As can be seen from Table 2, the fen-sauce super-flavor liquor of the invention has elegant and fragrant fragrance of burnt sauce; the taste is sweet and mellow, silky, smooth and soft, and the aftertaste is clean and refreshing; the wine has strong fragrance, mellow and sweet wine body, soft and smooth taste, clean and refreshing feeling, typical style and different overall sense and flavor from other fragrant famous and high-quality white spirits.

Comparative example 1

1. Raw materials: adopting a continuous cropping burdening, mixed steaming and mixed burning process of directly mixing whole-grain rice with fermented grains taken out of a cellar without crushing; the amount of rice in each cellar is 1300 kg.

2. Brewing yeast: is prepared by adopting medium temperature yeast and pure wheat as a substrate.

3. A wine brewing cellar pool: the fermentation pit adopts a masonry structure. The whole pit is not related to pit mud. The fermentation pit is different from a celadon stone soil pointing pit for Maotai wine making, a stone soil structure pit with pit mud at the bottom, a red papermulberry stone pit mud at the bottom pit pool with special fragrance, and a mud pit with strong fragrance and a fresh fragrance type ground vat for fermentation.

4. The wine brewing process comprises the following steps: adding hawthorn, mixing, steaming and co-firing: the technological operation of continuous hawthorn blending and mixed steaming and mixed burning of seven-in-six steaming is adopted, and the six-retort blending is grain hawthorn; the powder is not divided into big, small and big. The seventh retort is a waste distiller's grains, and the roasted wine is used as a waste distiller's grains (feed). Six-retort grain and hawthorn are balanced ingredients. The grain and grain mixture ratio is 1: 4-5; the rice hull accounts for 25-30% of the grain. And after the liquor distillation is finished, continuing to distill the materials and discharging acid for 30-40 min. And then can be taken out of the retort. After the mixture is taken out of the retort, 40 to 50 percent of hot water with the temperature of more than 80 ℃ is added, which is commonly called as proportioning water. Then, air-cooling, dispersing and adding Daqu powder, wherein the amount of yeast is 25-27% of that of dry grains, turning and stirring uniformly, and piling, wherein the cellar entry temperature is 16-18 ℃ in winter and spring; the hot season is 18-22 ℃. After the fermented grains are put into the cellar, the fermented grains are spread out and are tightly treaded, the cellar is sealed by a food-grade film, the fermented grains are tightly pressed by rice husks, and the fermented grains are sealed and fermented for 60 days. The seventh steamer is a waste distiller grain, namely fermented grains at the bottom of the pool, the acidity and the water content are large, the bran consumption is large, about 150kg, the wine is steamed after being uniformly stirred, and the wine is taken out after the wine flowing is finished, namely the waste distiller grain. This is one round.

Comparative example 2

1. Brewing raw materials: the traditional specially-flavor wine brewing wine adopts a five-old-steamer mixed-steaming and co-firing process of directly mixing whole-grain rice with fermented grains discharged from a cellar without crushing. 700kg of rice is put into each cellar.

2. Brewing yeast: the yeast belongs to medium temperature Daqu, namely the yeast is prepared by taking wheat as a substrate.

3. A wine brewing cellar pool: the fermentation pit is built by red papermulberry stone, cement is used for pointing, and only mud is used at the bottom of the pit and for sealing the pit.

4. The wine brewing process comprises the following steps: the process comprises the steps of hawthorn adding, mixed steaming and mixed burning, wherein the process operation of five-in-four steaming, hawthorn adding, mixed steaming and mixed burning is adopted, and the process operation of 4-retort storage comprises small hawthorn, large hawthorn, second hawthorn and return lees. The fifth retort is the return stubble of the previous round, the distilled liquor is used as the waste lees, and the ingredients of the large and the second hawthorns are adjusted along with the change of the seasonal air temperature. The ratio of fructus crataegi: the production method comprises the steps of taking 5-6 cars (300 kg/car, 7 cubic cellar) of fermented grains of fructus crataegi, adding 60kg of steamed rice chaff, stirring, crushing into blocks, and filling into a steamer to steam wine. Taking out of the retort, cooling, adding the yeast, turning over, stirring uniformly, then placing into a cellar for fermentation, and leveling. This is spent or spent grain. The proportion of the big hawthorn to the small hawthorn is as follows: taking 700kg of rice, preparing the rice into three steamers, wherein one small hawthorn is formed in two big hawthorn, the grain size of the small hawthorn is slightly less than that of the big hawthorn, fermenting 13-14 fermented grains, adding 180 plus rice bran shells and 200kg of rice bran shells, uniformly mixing, stirring uniformly, crushing into lumps, stirring uniformly and piling, covering a layer of rice bran shells on the surface, and steaming the rice materials by steaming the wine for three times. And after the liquor distillation is finished, continuing to distill the materials and discharging acid for 30-40 min. And then can be taken out of the retort. After the mixture is taken out of the retort, 40 to 50 percent of hot water with the temperature of more than 80 ℃ is added, which is commonly called as proportioning water. Then the ventilation and air cooling are carried out for dispersion, the Daqu powder is added, the amount of yeast is 25 to 27 percent of that of the dry grain, the yeast is turned and stirred evenly and then is piled up, and the temperature of the mixture in the cellar is 16 to 22 ℃. Spreading and treading tightly the fermented grains after the fermented grains are put into the cellar, sealing the cellar with mud for fermentation for 30 days; the fifth retort is a waste lees, namely a return lees (hawthorn) which is discharged into a cellar, and the fermented grains are 6-7 cars; the returned grains are at the bottom of the fermentation pit, the water content is high, the amount of bran is about 120kg, the wine is steamed after the uniform stirring, and the returned grains are taken out of the steamer after the wine flowing is finished, namely the discarded grains, which is one round.

The white spirit obtained in example 3 was compared with the white spirits obtained in comparative examples 1 and 2, the fermentation temperature was compared as shown in fig. 1 (in fig. 1, series 1 is example 3; series 2 is comparative example 1; and series 3 is comparative example 2), and the results of detection of flavor substances, esters, and acids are shown in tables 3, 4, and 5:

TABLE 3 fragrance ingredient control

TABLE 4 comparison of ester compositions

TABLE 5 acids control

As shown in tables 3, 4 and 5, the white spirit prepared by the embodiment 3 of the invention has obviously lower caproic acid and ethyl caproate than the traditional processes (comparative example 1 and comparative example 2); the components of the fragrant substances are obviously higher than those of the traditional process, and some components are not detected in a comparative example 1 and a comparative example 2, so that the quality of the fen-Jiang special-flavor liquor is fully proved to be superior to that of the liquor produced by the traditional process; the flavor components are more abundant, and the preparation process is also superior to the traditional process.

From the comparison of the fermentation temperatures in FIG. 1, the fermentation temperature of the shift cellarage stacking of the present invention is significantly higher than that of the conventional process (comparative example 1 and comparative example 2); the shift stacking fermentation is the main way of producing aromatic substances, and the effect is obvious.

The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.

Claims

1. The preparation method of the fen-Mao specially-fragrant white spirit is characterized by comprising the following steps of:

(2) digging out fermented grains layer by layer for later use;

2. The method for preparing fen-Maotai-flavor liquor according to claim 1, wherein in the step (1), the steaming of the auxiliary materials is performed at a central temperature of 100 ℃, the steaming time is 60min, and the steam pressure is 0.15 MPa.

3. The method for preparing fen-Maotai-flavor liquor as claimed in claim 1, wherein in the step (3), the grain is rice, preferably, the grain is early indica rice or late indica rice, and the moisture content of the grain is less than or equal to 14.5 wt%; the auxiliary material is rice hulls, and the using amount of the rice hulls is 30% of the weight of the grain.

4. The method for preparing fen-Maotai-flavor liquor according to claim 1, wherein in the step (3), the liquor flowing temperature during distillation is 20-25 ℃, and the liquor flowing speed is 1.5-2.0 kg/min; the steam pressure for grain steaming and acid discharging is 0.15Mpa, the time for grain steaming and acid discharging is 35min, the grain is cooked without being sticky, and no hearts are generated in the grain.

5. The method for preparing fen-Maotai-flavor liquor as claimed in claim 1, wherein in the step (4), the temperature of the hot water is 80 ℃ and the addition amount of the hot water is 8-12 wt% of the weight of the materials.

6. The method for preparing fen-Maotai-flavor liquor as claimed in claim 1, wherein in the step (4), if the fermentation tank is used for sealed fermentation, the temperature of the fermentation tank is 16-22 ℃, the top temperature of the fermentation is 30-33 ℃, and the fermentation period is 2 months; if the fermentation is carried out by piling fermentation in separate cellars, the temperature of the piling fermentation is 36-40 ℃, and the fermentation period is 90-100 days.

7. The method for preparing the Qingjiang super-flavor liquor according to claim 1, wherein in the step (4), the Daqu powder is medium-temperature Daqu and high-temperature Daqu cultured by wheat; the addition amount of the Daqu powder is 28% of the weight of the material; further, the adding amount of the medium-temperature yeast is 23% of the weight of the grains; the addition amount of the high-temperature Daqu is 5 percent of the weight of the grain.

8. The preparation method of the Qingjiang super-flavor liquor as claimed in claim 1 or 7, wherein in the step (4), the preparation process of the Daqu powder comprises the following steps: adding water into wheat for moistening, then crushing, adding water for stirring, and achieving the state that the wheat is not sticky when held by hands and is scattered when released by hands; trampling the yeast, culturing in a room, and finishing the culture to obtain the Daqu powder.

9. The method for preparing the fen-Mao-Te-flavor liquor as claimed in claim 8, wherein the top temperature of the medium temperature Daqu is 45-48 ℃ and the culture is carried out for 26-34 days when the liquor is cultured in a room; the top temperature of the high-temperature Daqu is 62-65 ℃, and the culture is carried out for 40-50 days; the moisture content of the wheat is less than or equal to 13 wt%; the water adding amount during material moistening is 10-15 wt%; after being crushed, the mixture is sieved by a 20-mesh sieve, and the passing rate is 40 to 50 weight percent; the water adding amount during stirring is 40-43 wt%.

10. The fen-Maotai-flavor liquor prepared by the preparation method of the fen-Maotai-flavor liquor according to any one of claims 1 to 9.